Mediterranean-style roast kid

Ingredients for 2 servings:

• 1 kid shoulder(s), approx. 800 g
• 3 potatoes or a few more, depending on your hunger
• 6 small onions
• 2 tomatoes
• ½ stalk(s) leek
• 4 cloves garlic
• 1 tsp lemon juice
• 6 sage leaves
• 2 sprigs of thyme
• 1 sprig(s) olive herb
• 50 ml red wine
• 1 tsp tomato paste
• 1 pinch(s) of sugar
• 4 cl liqueur (sloe gin) to round off
• Game spice
• Paprika powder
• Salt and pepper, the least of which
• Allspice
• some oil for frying

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours 10 minutes

everything cooked in one pot

Mix the spices and clean and chop the vegetables; not too finely; it’s fine to use larger pieces. The garlic shouldn’t be chopped too finely either. This way the flavor isn’t quite as concentrated. Wash the meat, pat it dry, and pat it in the spices. Add a little oil to a roasting pan and heat it up. Brown the meat on all sides. Add the tomato paste and deglaze with a little red wine. Then add all the herbs and vegetables, except the potatoes, to the roasting pan and simmer gently. Add the sugar and lemon juice. Simmer for about 50 minutes, then add the potatoes. Then cook for another 40 minutes. Finally, season to taste, adding more acid or sugar, depending on your taste, and season to taste. I used potatoes for this dish and cooked them with the meat. We often get this dish at the Spanish restaurant, and we like it a lot.